Wednesday, March 25, 2015

Bean and Bacon Soup

Vegetables cooking
8 oz. bacon, diced
1 small onion, diced
1 c. carrots, diced
2-3 garlic cloves, minced
4 1/2 c. chicken broth
45 oz. Great Northern beans
salt and pepper, to taste
8 oz. tomato sauce

Cook the bacon in a soup pot. When cooked and crispy, remove to a paper towel lined plate. Add the onion and carrots to the bacon grease. Cook over medium heat until tender, about 5 minutes.
Vegetables, broth, and beans

Add the minced garlic and cook for 1 more minute.

Add in the broth and beans. Season with salt and pepper. Bring to a boil.

Reduce heat and simmer for 1 hour.

Bean and Bacon Soup
Remove half the soup to a food processor (or blender, or use an immersion blender). Process until smooth. Return to the soup pot. Stir together. Add in the tomato sauce and cooked bacon. Add salt and pepper as needed. Stir and heat for about 5 minutes more or until heated through.

The canned version of this was my favorite growing up. This homemade version is pretty spot on. I'll be making it again.

Here's a link to the recipe I adapted:

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